Wednesday, January 7, 2009

HOMEMADE TAGLIATELLE - PÂTES MAISON

Every week, Ruth at "Once Upon A Feast" from Halifax (Nova Scotia, Canada) organizes an event that takes place on Fridays. It's called "Presto Pasta Nights" (see infos and rules). The 95th edition is already on it's way and as you have maybe guessed, it's all about pasta!It has always been my dream to make my own pasta, but since I don't have a pasta machine, I never thought that it'd be worth giving it a try as I believed that handmade pasta would be of inferior quality...

Not long ago, I made "Chicken Parmesan/Chicken Parmigiana" (see recipe from Bon Appétit), a luscious Italian dish with which I have madly fallen in love with. When looking into my cupboards, I came to the conclusion that there was no bought pasta worthy of that delightful dish and that if I wanted to hoghlight this dishe's delightfullness, I had no other choice than to produce the pasta myself. That's how I ended up making "Tagliatelle" from scratch!

Thanks to the great kitchen bible The Silver Spoon's easy to make and straight forward recipe, I am now able to prepare the most succulent pasta I have ever eaten in all my life. Even an Italian Mama would be proud of me (well, at least, I hope it would be the case!)!Homemade pasta are by far superior (taste- and flavor-wise) to any store-bought ones. They are incomparable...These melt-in-the-mouth fresh "Tagliatelle" are perfect. With their delicate, soft, silky and stretchy texture as well as their wonderful eggy taste, you'll just simply be incapable not to make them again and again and again. They are so addictive!

Method:1. Sift the flour and a pinch of salt into a mound on the counter/working surface.2. Make a well in the center and add the eggs.3. Using your fingers,gradually incorporate the flour, then knead for about 10 minutes.4. Shape the dough into a ball, cover with a towel and let rest for 15 minutes.

5. Cut the dough in four pieces, then dust your counter with semolina flour and roll one of the pieces as thin as possible (1-2 mm/0.25-0.5 inches).6. Cut thin strips (see method here) and place on your towl.7. Process in the same way with the remaining pieces of dough.8. Dust the pasta with extra semolina flour and let them "dry" on the towel for about 3 hours.9. Cook in simmering water for about 2-3 minutes.10. Drain, add olive oil or butter and serve.

Remarks:While kneading, if the dough is too soft, add a little extra flour and if it is toofirm, add a little water.Try to get a rectangle when rolling the dough.You can use this dough to make any pasta (lasagna, ravioli, canelloni, fettucini, etc...).Remember that for 100g flour, you'll need 1 egg. Knowing that, you'll be able to play with quantities.

Serving suggestions:Serve these pasta with the sauce or accompaniment of your choice (see my sauce recipes here) and enjoy without moderation.I highly recommend this combo: truffle oil and shaved parmesan.

I love homemade pasta and have been known to whip up a batch every so often. I enjoy making my own ravioli in particular. I've been looking at The Silver Spoon for some time and have it on my Amazon wish list; I might have to splurge on it sooner than later.

Beautiful pasta! We're highlighting homemade pasta this week, too. I think you'd have fun watching our show on homemade crescent ravioli - the next type pasta to conquer after that sumptuous looking tagliatelle. By the way - Nice site! I just came across your blog through foodgawker.

Nothing better than homemade pasta. I make pasta often, particularly pappardelle and lasagna noodles, because homemade pasta is far superior in taste, compared to the store-bought stuff, and it takes little time to make.

And Rosa, your fresh tagliatelle looks especially good to me. I'd really like to try it with truffle oil.

I'm so with you on the "no store bought pasta will ever compete with homemade one notion"! I thought that purchasing a pasta machine would be a waste of money, cause we won't use it all that much, but it turned out to be awesome, and every weekend we're enjoying freshly made pasta. YUM! Your pasta looks divine and I really loved the photos, as always!